Wednesday, October 15, 2014

Snicker Doodles {AIP, Paleo}


My all time favorite cookie is the snicker doodle. I'm a huge fan of cinnamon and put it on nearly everything I eat, so these cinnamon laden cookies are just perfect for me.

I tried quite a few paleo versions of snicker doodles, but every time I was disappointed. They weren't snicker doodles, at least, not as I remembered them. I decided to try my hand at making some, and what I ended with was three different cookies - one of which tastes like the snicker doodles of my memories!

And the best part about these recipes is that they are all single servings. That's right. Each recipe makes two cookies. That's just the right portion for me, but if you're feeding more (or have a bigger sweet tooth than I) simply scale up the recipe as you see fit.

Bonus idea - use one of the recipes below as a topper for baked fruit and you'll have the most delicious AIP crumble or crisp ever! Simply chop up your fruit, place in a baking dish and crumble a cookie dough from below over the top. Bake at 180°C (350°F) for 15-20 minutes, or until the fruit is cooked and bubbly.

Paleo Single Serving Snicker Doodles

These cookies are crispy on the outside and slightly chewy on the inside - delicious with or without the sugar coating!

Ingredients:
  • 1 tbsp coconut flour
  • 1 tbsp tapioca flour
  • 1 tbsp coconut oil
  • 1/2 tbsp honey
  • 1/2 tbsp granulated sugar of choice
  • 1/4 tsp cinnamon
  • Optional: 1/2 tbsp granulated sugar + 1/8 tsp cinnamon
Method:
  1. Preheat oven to 180°C (350°F).
  2. Mix together all the ingredients using your fingers. 
  3. Separate the dough into two parts and roll into balls. 
  4. If using the sugar coating, mix together the optional sugar and cinnamon, then roll the balls in the mix to cover.
  5. Place balls on a nonstick baking surface and flatten using the bottom of a drinking glass (dip in the sugar mixture to prevent it from sticking).
  6. Bake for 12-14 minutes. Allow to cool before handling.


Paleo Single Serving Shortbread Snicker Doodles


These cookies taste like snicker doodles, but with a slight shortbread texture on the inside. The outside crisps up nicely, with or without the sugar coating.

Ingredients:
  • 1 1/2 tbsp coconut flour
  • 2 tbsp tapioca flour
  • 1 tbsp coconut oil
  • 1 tbsp honey
  • 1/4 tsp cinnamon
  • Optional: 1/2 tbsp granulated sugar + 1/8 tsp cinnamon
Method:
  1. Preheat oven to 180°C (350°F).
  2. Mix together all the ingredients using your fingers. 
  3. Separate the dough into two parts and roll into balls. 
  4. If using the sugar coating, mix together the optional sugar and cinnamon, then roll the balls in the mix to cover.
  5. Place balls on a nonstick baking surface and flatten using the bottom of a drinking glass (dip in the sugar mixture to prevent it from sticking).
  6. Bake for 12-14 minutes. Allow to cool before handling.


Paleo Single Serving Lace Snicker Doodles

These cookies are what would happen if snicker doodles and lace cookies had a baby. They are fairly delicate, but their crunch is addicting!

Ingredients:
  • 1 tbsp coconut flour
  • 1 tbsp tapioca flour
  • 1 1/2 tbsp coconut oil
  • 1 tbsp granulated sugar of choice
  • 1/4 tsp cinnamon
  • Optional: 1/2 tbsp granulated sugar + 1/8 tsp cinnamon
Method:
  1. Preheat oven to 180°C (350°F).
  2. Mix together all the ingredients using your fingers. 
  3. Separate the dough into two parts and roll into balls. 
  4. If using the sugar coating, mix together the optional sugar and cinnamon, then roll the balls in the mix to cover.
  5. Place balls on a nonstick baking surface and flatten using the bottom of a drinking glass (dip in the sugar mixture to prevent it from sticking).
  6. Bake for 12-14 minutes. Allow to cook before handling.

Wednesday, October 8, 2014

Lamb Stew {AIP, Whole30, Paleo}

There's no long, fancy story behind this recipe...

This recipe was born simply because I found lamb stew meat on sale. I looked up a few recipes, but I didn't have the necessary ingredients for any I'd the few AIP compliant recipes I found... so I decided to wing it.

And I hit the nail on the head! It was even hubster approved! I served it on chopped Savoy cabbage for a bit of green, but I ate the leftovers by themselves like a true stew. Anyway you choose to eat it, you're sure to enjoy it.

Lamb Stew

Ingredients:
  • 500 grams lamb stew meat
  • Fat of choice
  • 4 carrots, chopped
  • 2 onions, chopped
  • 3 cloves of garlic
  • 1/2 cup coconut milk
  • 1/2 cup bone broth
  • 1/2 tbsp dried rosemary
  • 1 tsp turmeric
  • 1 bay leaf
  • Salt to taste
Method:
  1. Brown the lamb over medium heat in the fat. I used my pressure cooker, but any thick bottomed pot will work.
  2. Set the meat aside and add the onions, garlic and carrots to the fat, adding more if needed. Cook until the onions soften and brown slightly.
  3. Add the meat, liquids and spices and bring to a simmer. If using a pressure cooker, cover and pressurize, cooking for 45-60 minutes. If using a pot, simmer for 2-3 hours or until tender.

Saturday, September 27, 2014

Tuna & Peaches Salad {AIP, Whole30, Paleo}


I already have a recipe for tuna and peaches here on the blog... it's a Belgian favorite, so it was one of the first recipes I posted.

Since then, I've dappled with AIP a bit, and I've discovered I feel great on this diet {I hate that word}. And while I don't follow it strictly, I do eat mostly AIP now. This means I limit my consumption of mayo.

At first I was sad - no mayo means no tuna and peaches. But then I remembered my dear friend avocado. Of course! Avocado would help me.

And boy did it ever! Tuna and peaches have become my traditional Saturday post-WOD lunch. The hubster still down his in mayo, but I now revel in the deliciousness of avocado!

Tuna & Peaches Salad

Ingredients:

  • 2 cups mixed greens
  • 1 can of tuna, drained
  • 1/2 an avocado
  • 1 peach or two canned peach halves
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste
Method:
  1. Mix together the tuna, vinegar and avocado, seasoning to taste.
  2. Place the greens on a plate, top with the peach halves, then the tuna mix.
  3. Enjoy immediately. {If making ahead of time, pack the peaches and tuna separately from the greens.}

Belgian Classics - Mustard Patties {Whole30, Paleo}

I'm starting up AIP full-force this Monday. I've actually been sticking to the AIP guidelines for the last week, but I haven't yet informed my mother-in-law about the restrictions, so I'm saving my official start date for the day after tomorrow. Therefore, I'm sharing this recipe from awhile back now, since it's not AIP compliant.

Okay. I don't really know if this is an actual Belgian classic, but it is at least a family favorite over here in Wallonia. This was actually my first introduction to my beloved Bister L'Imériale Mustard. This is one of my mother-in-laws' go-to weeknight dinners, as it requires very hands-on work.

You can substitute any mustard you'd like for this recipe, though I would suggest choosing one that has a bit more complexity than a simple yellow mustard. If you really enjoy your meat paired with a sweet note, a quality honey mustard would accentuate the flavor of the grilled onions quite nicely.



This dish is sweet and simple and goes perfectly with a simple side or greens or, to stay with the Belgian theme, throw together a quick Belgian Endive salad.

And if you are hesitating or thinking you may have sliced too many onions - don't. They reduce greatly and no matter how many I end up slicing, I never seem to have enough on my plate!

Enjoy!


Belgian Mustard Patties

Ingredients:
  • 250 grams ground pork
  • 250 grams ground beef
  • 1/2 tbsp garlic powder
  • Sea salt and black pepper
  • 1 tbsp olive oil
  • 1/3 cup mustard
  • 5 large onions
  • Fat of choice for frying
Method:
  1. Slice the onions and cook over medium-low heat in FOC until translucent and slightly browned.
  2. Meanwhile, mix together the pork, beef, garlic, olive oil and about 1 tbsp of the mustard. Season to taste with salt and pepper.
  3. Form 6 patties from the meat and cook over medium-high heat until just before desired wellness. 
  4. Spread both sides of the patties with the remaining mustard and allow to cook for about 30 seconds per side.
  5. Serve the patties hot and topped with the grilled onions.

Thursday, September 25, 2014

Pumpkin Spice Smoothie {AIP, Paleo}

So Mika from Slightly Lost Girl recently shared her recipe for Pumpkin Spice Na'tte... and once I finally got around to reading it, I fell in love with the flavor! It tastes just like autumn should taste - like pumpkins and warm spices!

But.

I'm not a huge fan of hot drinks. I love a steamy cup of tea, and hot black or bulletproof coffee really hits the spot, but once too many flavors coffee into play, I just prefer my drink to be cold and frappe. Yes, even in autumn.

I still craved the flavors of Mika's Na'tte though, so I decided to combine them into a smoothie, crossing my fingers that it would turn out alright and not tasting like banana...

It worked wonderfully. And you know what else? It makes a delicious pudding as well!

Now I used the same spices as Mika, except for the mace - simply because I can't find it here in Belgium. If you are lucky enough to live in a country with mace, add in a dash - your taste buds are sure to thank you!

Pumpkin Spice Smoothie
Inspired by Mika's Pumpkin Spice Na'tte

Ingredients:

  • 1 cup coconut milk
  • 1 cup pumpkin puree
  • 1 banana
  • 5 ice cubes
  • 1 tbsp maple syrup (optional)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground turmeric
Method:
  1. If making a smoothie: Blend everything until smooth together using an immersion blender or a high power blender.
  2. If making pudding: Blend everything except the milk and ice together until smooth using an immersion blender or a high power blender.

Saturday, September 20, 2014

Kombuchapple Mocktail {AIP, Paleo}


A couple weeks ago, Carolyn, the Community Manager at Lover.ly, contacted me with a fun idea. You see, their job at Lover.ly is to make wedding planning fun - and for the moment they are focusing on cocktails {and mocktails} to help brides who'd like to add a bit of flair to their reception

Carolyn asked a few of us bloggers how we'd craft a signature drink for a fall wedding or how we'd recreate one of our favorites. Our drink could be a twist on a classic or our own concoction - and we could share the recipe on our blog! {Yay for y'all!}

Now, I don't drink alcohol for medicinal reasons, so I knew I'd have to create a mocktail. I thought back to my favorite mixed drinks from my drinking days, all while keeping the idea of fall in mind. I immediately thought of my in-laws' orchard, picking apples every fall, and pressing them into enough juice to last us the year! This surplus of juice inevitably led the hubster to creating a very simple mixed drink, consisting of Calvados, an apple-based alcohol, and apple juice over ice. Simple, as I said, but also very tasty! Everyone who tried it liked it and it's the drink we served every time we have company over for dinner.

I decided to create my own, alcohol free version using kombucha. The only kombucha I can find Belgium has three flavors - and the Classic flavor has a very alcoholy taste to it, making it perfect for this mocktail. Feel free to use whatever kombucha you prefer, but stick to a classic or apple flavor in order to remain true to the original drinks' taste.

This mocktail is paleo, and is also AIP friendly. Being alcohol-free, kids can get in on this fun drink as well! If you drink alcohol, feel free to replace the kombucha with Calvados or any other apple-based alcohol such as hard cider. You could even offer both options to your dinner guests {or wedding invites}. If you are planning a wedding, don't forget to check out Lover.ly - their site is packed with amazing ideas!

Kombuchapple Mocktail

Ingredients:
  • Ice cubes
  • Classic or apple flavored kombucha
  • Apple juice
Method:
  1. Fill a long drink glass about half-full with ice cubes {about 3 cubes}.
  2. Cover the ice cubes with kombucha, then fill the glass the rest of the way with apple juice.
  3. Serve with a fancy straw and enjoy!

Wednesday, September 17, 2014

Sweet & Tangy Tuna Wraps {AIP, Whole30, Paleo}

Paleo lunches to go are fairly easy to come up with, provided you have access to a table, or at least a fork at lunch time. Paleo lunches on the go are a completely different story.

In my pre paleo days, I would often swing by my local sandwich shop and order a third of a baguette with all the fixings. It was easy to eat, tasted great and filled me up. {We'll skip over all the damage it was doing to me for now...}

Since baguettes, and therefore sandwich shops, are out of the question now that I'm paleo, what do I turn to?

Wraps.

I wrap the heck outta all the fixings and I eat those bad boys with one hand if need be - all while being on the go. They're easy to eat, taste great, and fill me up. {Plus, no crash later on the day, just steady fuel to keep me going - I am on the go after all!}


There are many wrap tutorials and recipes on the net, but I find this "burrito" method to be the easiest - and this filling combo the tastiest!

I used red cabbage to make my sauerkraut, mostly because I find it prettier on my plate and in wraps. Feel free to use regular sauerkraut if that's what you have - the flavor is the most important part anyway!

For this wrap I used green cabbage {Savoy cabbage, I believe is the official name}, but I've also used other sorts of cabbage, collard greens, beet greens... any sturdy leaf will do. If you're worried about how well they'll hold up, double up the layers. {I usually double up when using beet greens, for example.}


The secret to a successful wrap is get the wet factor just right. You want the filing to be moist enough so you're not choking it down, but not so juicy that it's leaking out the bottom. When inventing your own fillings, don't forget to keep this in mind.

Sweet & Tangy Tuna Wraps

Ingredients:
  • 1 can of tuna
  • 1/2 of a peach
  • 1/2 of an avocado
  • 1/4 cup sauerkraut
  • Salt and pepper to taste
  • 4-8 sturdy leaves, hard stems removed
Method:
  1. Place a largeish sheet of aluminum foil on the work surface {if you don't like foil touching your food, lay down a layer of parchment paper on top of the foil}.
  2. Arrange the leaves on the foil, overlapping so no holes remain.
  3. Mix together the drained tuna and the avocado, seasoning to taste. Spread out down the middle of the greens, leaving a space at the bottom.
  4. Cut the peach half into 6 wedges, arrange on top of the tuna.
  5. Spread the sauerkraut out next to the peaches.
  6. Close the wrap. First, fold up the bottom. Next, fold over one side, then the other. Fold up the bottom of the foil, then fold over one side. Roll the wrap tightly to finish closing the foil around it.
  7. If eating immediately, tear of the top of the foil and eat, removing syrups as you go.
  8. If packing to go, place another piece of foil over the top, folding to close.